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Quality, Fresh, Sustainable Sushi. Seattle Magazine's Best Restaurants (2014).
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Yellowtail, albacore, sockeye salmon, wild gulf prawns, octopus, and white fish with miso soup. With a choice of spicy tuna, negi hama, seattle roll, and tuna.
Shrimp tempura, avocado, and cucumber inside. Topped with seared creamy spicy crab, scallop, and masago.
Yellowtail, green onions, cucumber, and avocado topped with yellowtail, jalapeno, golden tobiko, and ponzu.
Crab, avocado, mayo, cucumber, and masago.
With miso soup.
Tuna, yellowtail, albacore, sockeye salmon, and octopus with miso soup.
Tuna, wild prawn, albacore, yellowtail, sockeye salmon, and whitefish.
Black cod, avocado, and cucumber.
Shrimp tempura, avocado, and cucumber inside. Topped with grilled black cod, black tobiko, yuzu gosho, and tsume sauce.
Spicy tuna, avocado, cucumber, and jalapeno. Topped with spicy tuna and golden tobiko.
Wild salmon, avocado, and cucumber topped with seared salmon, nikiri sauce, jalapeno, and golden tobiko.
Wild shrimp tempura, cucumber, avocado, and masago.
Mackerel, ginger, and shiso leaf.
Kampyo gourd, organic tamago, spinach, and oboro.
Yellowtail and green onions, avocado, and cucumber.
Sea scallops, crab, masago, avocado, and mayo.
Salmon, avocado, cucumber, and masago.
Tuna, spicy chili sauce, cucumber, and avocado.
Fried Maryland blue soft shell crab, cucumber, avocado, and masago.
Fresh avocado and cucumber slices.
Pickled daikon radish.
Spinach, shiitake, kanpyo gourd, avocado, pickled plum, and shiso leaf.
Satsuma yam and kabocha squash tempura, romaine lettuce, cucumber, avocado, and ume paste.
Tossed in a walnut miso dressing.
Dressed with almond wasabi sauce.
In a creamy tofu sauce.
With kabocha squash, yuchoy and aburaage (fried tofu).
Four pieces of sockeye, yellowtail, tuna, albacore, and wild prawns, with 2 ebi tempura rolls, 2 California rolls, 2 spicy tuna rolls, and 2 cucumber & avocado rolls. Serves 4-5 people.